Preparation

In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.

In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

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Reviews

Best omelette I ever had. I had to tweak recipe a bit because I didn't have everything on hand. I sub out cheddar jack for mozzarella and I use cayenne pepper instead of corridor. And added salt and pepper to omelette with buttermilk instead of water. It was amazing!

This is an avocado lover's dream! This is a 5 fork rating. The combination of avocado, bacon, cheese and eggs is terrific! Easy to fix and soooooo good. I added a little sharp cheddar with the Monterey Jack which gave it a nice flavor. I used 4 bacon slices (2 slices per omelet). I cut the bacon in small pieces, browned it and then used some of the bacon grease to cook the omelet in. That added to the flavor too. The Salsa was really good with this omelet. After placing some salsa on top I placed a big dab of sour cream and a little grated cheddar cheese. This made a nice presentation. This is a favorite for sure!!